Pomelo isn’t the regular, run of the mill kind of fruit you’d just find, lying around your house. But if you do find it, you know, just lying around the house, be sure to make this salad with it! My Pomelo Salad uses humble ingredients like coriander, mint. peanuts, shredded coconut, onion, chilli, sugar, soy sauce and peanuts to give that amazing mouthful of sweet, savoury, nutty, sour, spicy and crunchiness, all in each and every bite! Pomelo salad is a staple Thai salad, which can also be replaced with grapefruit or even raw papaya.
I’ve buried my nose in Samin Nosrat’s book, Salt Fat Acid Heat, which explores how to cook, rather than what to cook using a recipe. Of course, the book does have recipes, but the fundamental idea that sets this book apart from a “cookbook” is that the book makes you understand the
rules elements of cooking – how to use acid, how to cook with fat, how to season your food with layers of salt, how to apply (or not apply) heat. AND, the one essential unwritten rule that would take you the furthest when you pick up an apron is this: TASTE, TASTE, TASTE.
At every step, if you do not taste, you will be clueless as to why something isn’t tasting the way you remember it, or the way you want it to. This allows you to constantly adjust the seasoning, which is an essential make or break component to practically anything edible. For example, this particular dressing for the Pomelo Salad took a lot more soy sauce and salt than I had anticipated, and a lot less spice than I has assumed it would. Finding that harmony, that punch of flavour, that ZING! — it’s all simple, when you just keep giving it a taste!
- 1 pomelo, flesh removed (chunks are encouraged) - approximately 2.5-3 cups, chilled
- 3-4 lettuce leaves, torn
- 1 tbs granulated sugar
- 2 tsp soy sauce
- 1 tsp salt
- 2 tbs lime juice
- 1 tbs chopped red onion / shallots
- 1 tsp green chilli (not the very hot variety)
- 3-4 tbs roasted desiccated coconut
- 1/3 cup coriander and mint, mixed (I used coriander mainly with about a tbs of mint)
- 2 tbs peanuts, roasted and slightly crushed + more for garnish
- Place the pomelo and lettuce into the serving bowl / salad bowl.
- In a small bowl, mix together the sugar, salt, lime juice and soy sauce. Adjust to taste.
- Layer the onion, chilli, coconut and herbs over the pomelo and mix lightly. Toss in the dressing, mix and finish with the peanuts. Eat quickly by the bowlful while everything is still crunchy and cold!
- You can swap out the pomelo for a grapefruit or even raw shredded papaya.